Heat gellable protein isolate

Details Heat gellable protein isolate Heat gellable protein isolate

1982-12-22

1983-07-05

Schain, Howard E.

Chemistry of carbon compounds

Miscellaneous organic carbon compounds

C-metal

260112R, 260112G, 426656, A23J 112, A23J 114

Patent

active

043917500

ABSTRACT:
Starch is used to enhance the gel hardness of heat set protein gels. The protein gels are formed from dispersions of a protein micellar mass manipulated with respect to pH and ionic strength to a pH up to about 6.0 and an ionic strength of greater than 0.2 M.

REFERENCES:
patent: 3870801 (1975-03-01), Tombs
patent: 4169090 (1979-09-01), Murray et al.
patent: 4172828 (1979-10-01), Davidson et al.
patent: 4208323 (1980-06-01), Murray
patent: 4234620 (1980-11-01), Howard et al.
patent: 4247573 (1981-01-01), Murray et al.
patent: 4285862 (1981-08-01), Murray et al.
patent: 4307014 (1981-12-01), Milnar
patent: 4328252 (1982-05-01), Murray et al.

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